These homemade cocktail meatballs are juicy, flavorful, and glazed with a tangy cranberry jelly sauce. Perfect for holidays, parties, or anytime you want a crowd-pleasing finger food.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🍽 Serving Suggestions | 📝 Full Recipe Card | 🫒 More Appetizers To Try
These cocktail meatballs are a juicy blend of pork and beef, baked to perfection and glazed with a sweet, tangy, slightly spicy cranberry jelly sauce. The texture is tender with just the right amount of bite, thanks to the Panko breadcrumbs (you can use gluten-free, too).
Perfect as a festive appetizer for Thanksgiving, Christmas, or New Year’s Eve, they’re equally delicious as a main dish served with mashed potatoes. Unlike store-bought frozen meatballs, these are fresh and seasoned just right. Whether for cocktail parties, game nights, or holiday feasts, this recipe will steal the show!
👩🍳 If you love meatballs, make sure to check out my chicken meatballs with honey soy glaze, baked turkey zucchini meatballs, easy curry meatballs, and baked chicken meatballs in spiced tomato sauce.
What You’ll Need
Here is what you’ll need for this cocktail meatballs recipe. Find the full measurements in the recipe card below.
- Ground beef and ground pork – I love a combination of both for a juicy, flavorful base. Substitute with chicken or turkey if preferred. I used 10% fat ground mince for both, which is on the leaner side.
- Eggs and milk keep everything moist and bind the meatballs together.
- Panko breadcrumbs for a light, fluffy texture; swap with gluten-free crumbs if needed.
- Onion powder, garlic powder, paprika, salt, and pepper – these add depth and warmth to the flavor. You can also add dried herbs.
- For the cranberry jelly sauce/glaze: Jellied cranberry sauce – old-school sauce from the supermarket – the star of the glaze, adds tangy sweetness. Feel free to use grape jelly. Ketchup, soy sauce, and Worcestershire – bring balance and umami. Sriracha and brown sugar add a touch of heat and sweetness. Cornstarch – helps thicken the sauce to a perfect glaze.
How To Make Cocktail Meatballs
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make cocktail meatballs and the cranberry jelly sauce.
Make the Meatballs
- Mix eggs and milk in a bowl, then add meat, breadcrumbs, and seasonings. Combine thoroughly.
- Roll into 1 oz (30 g) balls and place on a parchment-lined baking sheet.
- Bake at 400°F (205°C) for 20 minutes.
Make the Cranberry Jelly Sauce (Glaze)
- Combine glaze ingredients in a skillet off the heat, then bring to a gentle simmer over medium-high heat until glossy and thickened.
Combine
- Toss baked meatballs in the cranberry glaze until evenly coated. Serve hot or slightly reheated.
Using Frozen Meatballs
- Heat frozen meatballs as per package instructions, then toss them in the prepared cranberry glaze.
Watch The Video
Recipe Tips
- Reduce or skip the Sriracha for a milder sauce (e.g. if serving to kids), however the glaze isn’t too spicy, just a little kick.
- Try ground turkey or chicken for a leaner option or if you don’t like beef or pork. You can skip the pork and just make beef meatballs, I recommend using slightly fatter mince in that case.
- Make ahead tips: Shape and freeze raw on a tray, then transfer to a bag. Bake from frozen, adding 5 minutes to the cook time. Prepare the glaze ahead and refrigerate for up to 3 days. Reheat gently with a splash of water before tossing with meatballs.
Serving Suggestions
Serve these cocktail meatballs with:
- Toothpicks for easy appetizer-style eating.
- Mashed potatoes for a cozy main dish.
- A platter of veggie sticks and dips for a balanced spread of summer appetizers.
As appetizers, plan for 2-3 meatballs per person. For a main dish, 5 meatballs per serving is ideal.
Leftover meatballs are great in wraps, sandwiches or you can dice them up and use in quesadillas, tacos, burritos, fried rice or casseroles.
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Cocktail Meatballs With Cranberry Jelly Sauce
Equipment
- flat baking sheet plus parchment paper
Ingredients
For meatballs
- 2 eggs large
- 1/4 cup milk regular or dairy-free
- 1 lb ground pork mince 450 grams, lean (I used 10% fat)
- 1 lb ground beef mince 450 grams, lean (I used 10% fat)
- 1 cup Panko breadcrumbs about 50 grams or gluten-free breadcrumbs
- 1 + 1/4 tsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika sweet
- 1/2 tsp black pepper
For cranberry jelly glaze
- 1/2 cup jellied cranberry sauce
- 1/4 cup ketchup aka tomato sauce in OZ
- 2 tbsp soy sauce light
- 2 tbsp Worcestershire sauce
- 1 tbsp Sriracha hot sauce original, or hot sauce
- 2 tsp brown sugar or honey
- 1 tsp cornstarch
Instructions
- In a large bowl, whisk together the eggs and milk. Add the remaining ingredients and mix well with your hands, ensuring everything is fully combined.
- Preheat the oven to 400°F / 205°C. Line a baking sheet with parchment paper or spray it with olive oil.
- Scoop out about 1 tablespoon of the mixture and roll it into a meatball, roughly 1 oz (30 grams). For efficiency, portion all the meat first onto a plate or board, then roll them into balls and place them on the baking sheet.
- Bake for 20 minutes on the middle shelf—no need to turn them.
- While the meatballs bake, prepare the glaze. Combine all ingredients in a deep skillet off the heat and mix thoroughly. Place the skillet over medium-high heat and simmer for 3 minutes, stirring until the glaze thickens and turns glossy. Remove from the heat.
- When the meatballs are done, toss them in the skillet with the glaze until evenly coated.
- Serve hot or cold, but they’re best slightly reheated. Provide cocktail skewers, or arrange them on a platter with skewers already inserted.
- PS: These meatballs and the sauce are incredible with mashed potatoes. Leftovers are fantastic chopped into quesadillas!
Video
Notes
- Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet or oven.
- Make ahead tips: Shape and freeze raw on a tray, then transfer to a bag. Bake from frozen, adding 5 minutes to the cook time. Prepare the sauce ahead and refrigerate for up to 3 days. Reheat gently before tossing with meatballs.
- Can I use frozen meatballs? Absolutely! Just prepare the glaze and toss it with pre-cooked frozen meatballs.
- How spicy is the glaze? It’s mildly spicy. Reduce or omit the Sriracha for a kid-friendly version.
- How many meatballs in a pound? This recipe makes approximately 40 meatballs from 2 pounds of meat, so about 20 meatballs per pound.
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